Smoked Whole Lamb on the Workhorse
A whole lamb rubbed with salt, pepper and herbs and slow-smoked low and slow on an offset pit until deeply flavored and tender.
Ingredients
| 1 | whole lamb (dressed) |
| — | salt and coarse black pepper |
| — | olive oil |
| — | oak or hickory wood |
Instructions
Note: The source page (Workhorse Pits1975) is a video only, with no written recipe. The following is a faithful standard method for smoking a whole lamb on an offset pit / smoker.
Ingredients
- 1 whole lamb (dressed)
- Salt and coarse black pepper, to coat
- Olive oil, to bind
- Optional dry rub: garlic powder, onion powder, paprika, dried herbs (rosemary, oregano)
- Wood: oak or hickory for smoking
- Butterfly or spatchcock the whole lamb so it lies flat, and pat it dry.
- Rub all over with olive oil, then coat generously with salt, pepper and any rub. Let it sit while the pit comes up to temperature.
- Fire the offset smoker (the "Workhorse") with oak or hickory and hold a steady 250–275°F (120–135°C).
- Place the lamb on the pit and smoke low and slow, maintaining steady temperature and thin blue smoke, for several hours.
- Cook until the thickest parts reach the desired internal temperature — about 140°F (60°C) for medium, 195–205°F (90–96°C) in the shoulders/legs for pull-apart tender.
- Rest the lamb, tented loosely, for 20–30 minutes before carving and serving.